Chocolate Thumbprint Cookies

Making the Cookies

1. In a medium mixing bowl, add the butter and blend with an electric mixer on low speed until fluffy. (you can also use the bowl of a stand mixer with the paddle attachment).
2. Gradually add the powdered sugar in batches of ¼ cup servings and blend in completely, scraping down the sides of the bowl.
3. In a small bowl, add the flour and cocoa powder and toss to blend.
4. Add the dry ingredients to the butter/sugar mixture in batches as well and beat on low speed, scrape down the sides of the bowl once again and mix just until no large lumps of flour remain.
5. The dough should look like large crumbles. If it's a little dry, add 1 tablespoon of milk and mix it in. If you need an addition tablespoon of milk still add one more.
6. Shape the dough into a round flat disc and wrap it with plastic wrap then place it in the refrigerator 15 minutes to chill.
7. After chilling, place the dough on a lightly floured surface and roll in out until the dough ¼” thick. Using a 1 ½ inch round cookie cutter, cut out as many cookies as you can.
8. You can also use a 1 ½ tablespoon cookie scoop and roll the chilled dough into a ball.
9. Use your thumb or a spoon to press a small circle into the center of each cookie. (careful not the go all the way through)
10. Place the cookies on a parchment paper lined baking sheet and put them into the freezer to chill for 15-30 minutes.
11. While the cookies chill, preheat the oven to 350° F.
12. Bake the cookies for 12-15 minutes. If the centers puff too much while baking, use a spoon to press it down while they are still warm.
13. Allow the cookies to cool completely before adding the ganache.

Making the Filling

1. Place the chocolate pieces in a small microwave safe bowl
2. In a separate microwave safe bowl, heat the heavy cream in the microwave just until it begins to steam.
3. Add the heated cream into the melted chocolate and allow it to sit for 1 minute.
4. Then, stir the ganache until it is smooth and the chocolate has fully melted.
5. Spoon about a teaspoon of the chocolate filling into the center hole. (you can also place the filling in a piping bag or a plastic sip closure baggie a corner cut off).
6. Place the tray in the refrigerator for about 10 minutes or 30 minutes at room temperature to completely set.